Cake with blueberries and old fashioned lemon cream

Cake with blueberries and old fashioned lemon cream - almost best cake from my future cookbook ♥

Tort cu afine si crema de lamaie facuta ca pe vremuri - aproape cel mai gustos desert din viitoarea mea carte de bucate

Italian Cream Puffs with Custard Filling - from Joanne

Italian Cream Puffs with Custard Filling (St. Joseph’s Day Pastries)

 

These Italian cream puffs with a rich custard filling are a classic Italian dessert. They are traditionally eaten on St. Joseph's Day, but I say indulge in them year-round!

Yield: 12 large or 24 small pastries

Ingredients

For the pastry

• 2¾ cups unbleached AP flour
• ⅛ tsp salt
• ½ tsp baking soda
• 2 cups water
• 9½ tbsp butter
• 6 large eggs

For the custard

• 1 cup sugar
• ½ cup flour
• ¼ tsp salt
• 3 cups whole milk
• 4 egg yolks
• 3 tbsp unsalted butter
• 1½ tsp vanilla extract
• 1 tbsp rum

Instructions

For the pastry

1. Preheat oven to 425. Line a cookie sheet with parchment paper. Sift the flour, salt, and baking soda together and set aside.
2. In a heavy saucepan, heat the water. Add the butter. When melted, remove the pan from the stove and add the flour mixture all at once. Beat with a wooden spoon, then return the pan to medium-high heat, beating the mixture until it comes away from the sides of the pan. Remove the pan from the heat and add the eggs one at a time, beating with a wooden spoon or hand mixer in-between additions to mix well.
3. Fill a pastry bag fitted with a ½-inch tip with the cream puff batter. Squeeze out 3-inch puffs, about ½ inch apart on a cookie sheet. Bake 20 minutes or until golden brown. When done, carefully slit the side of each cream puff with a knife to allow steam to escape and to prevent the puffs from becoming soggy inside. Transfer to cooling racks and let cool.

For the custard

1. In saucepan over moderate heat, combine sugar, flour and salt. Add milk gradually, cooking and stirring until mixture is thick and bubbly.
2. Lower heat, stirring for 2 minutes and remove from heat. In a small bowl, add cream mixture to eggs slowly. Return mixture back to pan. Bring to gently boil for 2 more minutes, adding butter, rum, and vanilla. Tranfer to a shallow bowl to cool, placing plastic wrap on the top of the custard to prevent a skin forming. Refrigerate.
3. Once custard has cooled completely, pipe into opened pastry shells until they are so full they might pop, top with a cherry, and dust with powdered sugar.

 

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 http://lecremedelacrumb.com/2015/06/french-onion-chicken-sliders.html

French Onion Chicken Sliders

 

 

Prep time

5 mins

Cook time

25 mins

Total time

30 mins

 

Juicy chicken mini sandwiches topped with melty swiss cheese and savory caramelized onions.

Author: Tiffany

Recipe type: Main Dish / Appetizer

Cuisine: American

Serves: 4

Ingredients

• 4 large boneless skinless chicken breasts, each cut in half crosswise to make 8 total
• salt and pepper to taste
• 1 teaspoon Italian seasoning
• 1 large yellow onion, thinly sliced
• 4 tablespoons butter
• 4 pieces lettuce
• 8 slices swiss cheese
• dijon mustard, to taste
• 8 slider bun 

Instructions

1. Melt butter in a medium skillet or pan. Add onion slices and saute for 5-10 minutes until translucent and caramelized. Transfer to a bowl and set aside.
2. Season chicken with salt and pepper to taste and Italian seasoning. In the same pan you used for the onions, cook chicken over medium heat 4-5 minutes on each side until cooked through. Place one slice of cheese on top of each piece of chicken. Turn off heat then cover until cheese is melted.
3. Assemble sliders by spreading dijon mustard on one half of each slider bun. Top with lettuce, chicken and cheese, and caramelized onions then the second half of the slider buns. Serve immediately.